What is HPP?

High Pressure Processing is a non-thermal pasteurization technology that employs ultra high water pressure–up to 87,000 psi–to disrupt cellular activity and thus destroy food-borne pathogens such as Listeria, E. coli, and Salmonella in packaged refrigerated products. Because the process uses pressure rather than heat, there is little to no change in product taste, texture, or nutritional value.

Processed Fruits and Vegetables

Ready-to-Eat Meals

Helping food and beverage processors unleash the power of HPP for enhanced safety and innovation since 2013.

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About Stay Fresh Foods

Founded in June 2012, Stay Fresh Foods is a family business formed expressly to deliver High Pressure Processing and value-added services to food and beverage processors. While we are a new company, we are no strangers to food production. Our management team shares a collective 65 years of food manufacturing experience.